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Source: America's Favorite Food Associations

Herb Butterflied Leg of Lamb
This lamb on the grill tastes great!
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Serves: 24
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
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1 6- to 8-pound leg of lamb, boned and butterflied*
1/3 cup olive oil
1/3 cup lemon juice
1/4 cup dry sherry, optional
1/4 cup water
2 tablespoons shallot, finely chopped (or green onion)
1 tablespoon fresh chopped oregano
1 tablespoon chopped fresh rosemary




Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.

Place lamb on the grill rack directly over moderate coals. Grill 4 inches form coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade.)

*Have butcher bone leg of lamb, then slit leg lengthwise and spread flat.





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